Homemade black pretzels
By VicentaLakin
After winter, all the food friends in the ring started tanning, making their own ham sausages, and I started making my own larvae, because Mr. Pigs liked it. There are too many additives on the market, meat is not assured, tools are available or homemade. Let's focus on my microblogging
Recipe Recommendations
- medium spice
- pickled
- several hours
- ordinary
Steps for Homemade black pretzels
1
Wash the pork and then dry the water and cut it into small pieces。
2
The meat is torn with a cook machine。
3
Add a high gin, evenly。
4
The powdered water is mixed into starch powder, and it pours in。
5
Then we'll add black pepper and Orléans。
6
Put gloves on your hands and then grab it evenly, cover it with a membrane, and put it in the fridge for more than four hours。
7
Before preparing the enema, the intestines were placed on the head of the tap and washed once with water. The water is then immersed in warm water to clean the surface and dry the water。
8
Put the intestines on the mouth of the enema, first tighten them with cotton wire and then start filling the meat. When the whole intestine is filled, a bit of the cotton line is applied at a distance of about 10 centimetres。
9
With toothpicks or needles, piercing, exhausting, and a little bit more。
10
You're gonna hang your hard-boiled entrails dry, dry one night or dry one day。
11
The skin is dryed out of the larvae, evaporated with fire for 15 minutes and fertilized。
12
The rope is then cut off, a section is cut, the freezer is kept in the freezer, it's uncooled at the time of eating, it's fried or baked in an oven。Homemade black pretzels Make Tips
It is recommended to cut off the string after the crispy sausages are fully steamed.